I have a Global 7" vegetable cleaver, its probably my most used knive. However, it is more flat on the edge side which isn't condusive to using it in a rocking motion. For that I prefer my Wustof chefs knife.
If you use your knuckles for a guide, then a knife with a wider profile helps...
Here is the recipe for the trout Paupiettes:
Four fresh red trout filets
1/4 pound shrimp, shell on
1/2 cup heavy cream
1 cup dry white wine
1 pinch [1/2 tsp] saffron
1 shallot, fine mince
4-5 basil leaves, chiffonade
2 tsp. lemon juice
shell and devein shrimp, reserve...
Maybe I made myself unclear. I didn't say the waitstaff shouldn't taste the food, otherwise it would be hard to make recommendations when a customer was having a hard time selecting a meal. I said that overage should not be given to them, but given to the kitchen staff instead. Feed your...
Great idea for a thread here are 3 of my favorites although it was hard to pick them from many:
Trout paupiettes stuffed with shrimp mousse, server with a white wine cream lemon and basil sauce
Pork and cabbage potstickers served with soy-ginger sauce
Homemade Chicken Noodle soup with an egg...
Langostinos are like shrimp and lobster, if you over cook them, they are going to be rubbery. If you are going to boil them I would suggest no longer than say 2 minutes. Next time you cook them, try sauteeing them in butter for a very short time or if you are adding them to a sauce do it...
Give it to the wait staff?!!
Wow, that never crossed my mind, but then why would it when they rake in 2-3 times more than the kitchen staff every night....Let them buy their own!!!
The very first fine dining restaurant I worked at had a simple theory...If you wouldn't want to see it come to...
Lets see, other than "I would like the pesto pasta, hold the pasta"..I would have to say the strangest request came from and employee, not a customer. I thought it was a joke when a hostess requested a grilled cheese sandwich, med rare. When she came to the window to get it I asked her if it...
I have always used raw egg yolks to make mine but the yogurt dressing sounds very good. Just in case you want the "old standard" here is a recipe:
In a blender add:
3 egg yolks
juice of 1 large or 2 small lemons
1 tbl. of anchovy paste or 3 anchovy filets,
2 tsp. chopped garlic
My wife is an Italian from NYC and since we have been together she has carried on a family tradition practiced by her own for decades. It is called the 7fish dinner, and usually includes lobster, shrimp, crab, clams, scallops, mussles and calamari.
Ok, so we cant afford any Christmas gifts...
I have worked cold side, grill, saute, expeditor, pastries and although grill is one of the most exciting positions, I would have to say that pastries is the most rewarding. Making the perfect creme brulee or the richest ganache has a sense of satisfaction. There is also the being in the...